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Ingredients

1 cup whole wheat flour ½ cup ground pecans ½ cup vegetable oil ¼ cup honey 1 teaspoon lemon zest 2 cups dates, pitted and chopped ¼ cup water ½ cup shredded coconut

Nutrition Info

81.2 calories carbohydrate: 11.2 g cholesterol: : - fat: 4.3 g fiber: 1.3 g protein: 0.8 g saturatedFat: 0.8 g servingSize: - sodium: 3.4 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (205 degrees C).
Combine flour and pecans and set aside. Beat oil and honey together in a large bowl, then beat in the lemon zest. Gradually blend in the flour and pecans.
Press the mixture evenly into an ungreased 9 inch square baking pan and bake for 15 minutes.
While this is baking, mix together chopped dates and water in a saucepan. Cook over medium heat until mixture softens. Transfer this to a large bowl.
With a wooden spoon, break up the warm dough and turn it into the bowl containing the date mixture. Add the coconut. Mix all thoroughly together.
Form into a log 2 inches in diameter and wrap in waxed paper or foil. (For ease in handling, dust hands with flour.) Refrigerate for a week. To serve, cut into 1/4 inch slices.

2 - 3 dozen

No butter or margarine and no dairy products.